Pork Loin with Mint and Rosemary

It's the hot season (well not as hot as Niger's hot season, but it's been 106 here), so it's time to barbecue! Last year I tried out BBQing a marinated pork loin stuffed with sprigs of lavender and mint and it tasted great. This year I decided to try it stuffed with rosemary and mint, since both of those grow at our house.

So I marinated a 4-pound pork loin (except for the outer fat layer, it's a very lean cut of meat) overnight with soy sauce, balsamic vinegar, olive oil, garlic powder, pepper and carraway seeds. Then I split it lengthwise...
...and spread a bit of the cooked marinade on the insides and laid sprigs of rosemary and mint on one half..

...and tied it all together with more sprigs of mint and rosemary.

I put it on the hot charcoal grill (charcoal briquets give such a better flavor than a gas grill), using the indirect method.


I covered the BBQ and left the dampers wide open for 15 minutes and then closed the dampers nearly all the way and continued cooking it for 1 hour 45 minutes
The outer sprigs of mint and rosemary get somewhat charred, but they still give good flavor. I pulled off all the sprigs, leaving a few stray leaves behind...
...sliced it up and poured the cooked marinade over it. It was very tender and flavorful. Amazingly, the mint and rosemary blended well together.
It was scrumptious with a baked potato
...and broccoli.